Chickpea Cucumber Feta (Print Version)
# Ingredients:
→ Main Salad
01 -
1/2 cup feta cheese, crumbled
02 -
2 tbsp fresh dill, chopped
03 -
1/4 cup flat-leaf parsley, chopped small
04 -
1 can (15 oz) of chickpeas, drained and washed
05 -
1 cup grape tomatoes, sliced into halves or quarters
06 -
4 small Persian cucumbers (or 1 large English), diced
07 -
1/4 cup diced red onion
→ Dressing Mix
08 -
Juice from 1 fresh lemon (2-3 tbsp)
09 -
2 tbsp vinegar (choose either apple cider or white wine)
10 -
1/2 tsp garlic powder
11 -
1 tbsp olive oil, extra virgin kind
12 -
Pinch or more of black pepper
13 -
1/2 tsp sea salt
# Instructions:
01 -
Wash chickpeas in a colander and let them drain. Slice tomatoes and cucumbers, dice onion, and chop your parsley and dill. Toss everything into a bowl.
02 -
Pour the dressing components over the chopped veggies in your bowl. Stir gently to coat everything evenly.
03 -
Sprinkle feta over the salad and fold it all together lightly for the final touch.
# Notes:
01 -
Canned chickpeas make this super fast to put together.
02 -
Go for a block of feta and crumble it yourself for the freshest taste.
03 -
Freshly squeezed lemon juice works better than store-bought.